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Salads

Creamy Avocado Pasta Salad

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SALAD
  • 1 box chickapea pasta
  • 1 yellow or orange sweet pepper finely sliced
  • 1 cup broccoli florets, lightly blanched*
  • 1 cup corn kernels**
  • Half a red onion, finely chopped
  • Garnish: Sprouts, microgreens or fresh basil
DRESSING
  • 1 avocado
  • 1 garlic clove
  • 1/2 cup fresh basil
  • 1/4 cup sunflower seeds
  • 1/4 cup lime juice
  • 1/2 cup extra-virgin olive oil
  • Sea salt and pepper to taste
Instructions
  1. In a large salad bowl, combine all the salad ingredients (excluding the pasta). Save garnish for topping once you've adding the dressing.
  2. Using a food processor, add all of the dressing ingredients and blend until creamy. If the avocado you're using isn't soft, you may need to add a touch more liquid to make it creamier. In that case, you can add more olive oil or some water.
  3. While you're making the dressing, boil a large pot of water and add the Chickapea pasta. Bowl until al dente. Remove from hot water immediately and either put in a bowl of cold water or run under cold water.
  4. Combine the salad ingredients, with the pasta and mix together with the dressing. Refrigerate for 2 hours before serving or enjoy immediately if you can't wait that long ;)
Notes

*Bring a pot of water to boiling, toss in broccoli and cook for 3 minutes or steam.You still want it to be crunchy.

**Fresh corn is best if you can get your hands on some!

2-4 servings depending on how hungry you are.

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Creamy Avocado Pasta Salad

One of the reasons I love this pasta is that it's got "substance" to it. Meaning, it feels like you're actually eating something and you feel satisfied after a bowl of this pasta - that's thanks to the protein and fibre.... Read More

Aug 1, 2017 BY Joy McCarthy

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